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Rice-pudding

Tropical Coconut Rice Pudding Breakfast Bowl

By Peachy Palate

This Rice Pudding bowl is vegan, super creamy and comes with a tropical twist with desiccated coconut and coconut milk. Topped with tangy passionfruit (or any tropical fruit you like), peanut butter and Linwoods Shelled Hemp and coconut flakes.

Tropical-Coconut-Rice-Pudding-Breakfast-Bowl

Preparation Time – 5 minutes

Cooking Time – 30 minutes

Servings – 2

 

Ingredients

  • 1 cup (approx. 250 – 300g) of cooked jasmine or arborio rice
  • ½ a can of full fat coconut milk
  • 1 tbsp unsweetened desiccated coconut 
  • 1 – 2 tbsp maple syrup to taste
  • 1 tsp lime zest
  • ½ tsp vanilla extract
  • 2 heaped tbsp Linwoods Shelled Hemp + more for topping

Rice-Pudding-in-bowl

Directions

  1. Place all ingredients in a pot over a medium heat. Bring to the boil and then simmer for about 10 minutes until thickened and creamy.
  2. Add a little water or thinner coconut milk, from a carton, to thin out if it becomes too thick for your liking.
  3. Serve rice pudding topped with passionfruit, peanut butter (or cashew), some more hemp seeds and coconut flakes!

Rice-Pudding-linwoods-hemp-seed

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